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The café industry has become increasingly competitive, including in the Arcamanik District of Bandung City. This study seeks to investigate the extent to which marketing intelligence capabilities influence the competitiveness of café MSMEs in the region. A descriptive and verificative research approach was employed, utilizing linear regression analysis with the assistance of SPSS version 20 software. The study population consisted of 43 café MSME entrepreneurs, selected through a saturated sampling technique, thereby including all members of the population. Data were collected through field studies—comprising questionnaires, interviews, and direct observations—as well as literature reviews to strengthenthe theoretical framework. The results demonstrate that marketing intelligence capabilities have a significant effect on competitiveness. This finding highlights the critical role of marketing intelligence in enabling café MSMEs to sustain their operations and enhance their competitive advantage. Strengthening marketing intelligence can serve as an effective strategic approach for café MSMEs to ensure business sustainability and improve competitiveness. The study suggests that future research may incorporate moderating variables such as digitalization or service quality to further explore the dynamics between marketing intelligence and competitiveness.

The café industry has become increasingly competitive, including in the Arcamanik District of Bandung City. This study seeks to investigate the extent to which marketing intelligence capabilities influence the competitiveness of café MSMEs in the region. A descriptive and verificative research approach was employed, utilizing linear regression analysis with the assistance of SPSS version 20 software. The study population consisted of 43 café MSME entrepreneurs, selected through a saturated sampling technique, thereby including all members of the population. Data were collected through field studies—comprising questionnaires, interviews, and direct observations—as well as literature reviews to strengthenthe theoretical framework. The results demonstrate that marketing intelligence capabilities have a significant effect on competitiveness. This finding highlights the critical role of marketing intelligence in enabling café MSMEs to sustain their operations and enhance their competitive advantage. Strengthening marketing intelligence can serve as an effective strategic approach for café MSMEs to ensure business sustainability and improve competitiveness. The study suggests that future research may incorporate moderating variables such as digitalization or service quality to further explore the dynamics between marketing intelligence and competitiveness.

Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determine the relationship between junk food consumption and caffeinated beverages to the nutritional status of students of the Faculty of Technology and Food Industry at Slamet Riyadi University, Surakarta. The respondents involved were students aged 18-24 years. Data was collected using a questionnaire and interview to the student. Data were analyzed using Chi-Square test. The results showed that factor affecting the nutritional status of student was mother’s education (p=0,000) and father’s education (p=0.000). Factors that do not affect nutritional status were energy intake (p=0.545), protein (p=0.085), fat (p=0.204) and carbohydrate (p=0.112), the amount of pocket money (p=0.310), the consumption level of junk food (p=0.671) and caffeinated drinks (p=0.535). The results showed that there was no significant relationship between the consumption patterns of junk food and caffeinated drinks on the nutritional status of students of the Faculty of Food Technology and Industry at Slamet Riyadi University, Surakarta. Permasalahan gizi yang terjadi saat pertumbuhan fase remaja lebih banyak disebabkan karena pola konsumsi.  Pola makan yang sering diterapkan pada masa remaja adalah makanan tinggi kalori, lemak, gula, dan garam. Pola makan yang tidak sehat dapat mempengaruhi status gizi seseorang. Makanan yang paling banyak dikonsumsi oleh kalangan remaja masuk dalam kategori junk food dan juga minuman berkafein. Makanan dan minuman kategori ini mudah ditemukan di sekitar kampus yang dikelilingi mahasiswa. Tujuan pada penelitian ini ialah menentukan hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan di Universitas Slamet Riyadi, Surakarta. Responden yang terlibat ialah mahasiswa berusia 18-24 tahun. Pengumpulan data menggunakan kuesioner dan wawancara kepada mahasiswa. Analisis data menggunakan uji Chi-Square. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi status gizi mahasiswa adalah pendidikan ibu (p=0.000) dan pendidikan ayah (p=0.000). faktor yang tidak mempengaruhi status gizi ialah asupan energi (p=0.545), protein (p=0.085), lemak (p=0.204) and karbohidrat (p=0.112), jumlah uang saku (p=0.310), tingkat konsumsi junk food (p=0.671) dan minuman berkafein (p=0.535). Hasil penelitian menunjukkan tidak terdapat hubungan signifikan antara pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan Universitas Slamet Riyadi, Surakarta.

The phenomenon of increasing female activity in cafes shows a shift in lifestyle that is not merely consumptive, but also reflective and social. Cafes have now become leisure spaces where women express themselves, build relationships, and find emotional balance. This study aims to examine the trend of women utilizing cafes as a practice of social welfare in the era of sustainability. The approach used is descriptive qualitative based on secondary sources, with data in the form of news articles, lifestyle writings, and online media coverage of women's leisure behavior in Cirebon. This analysis was conducted to explore the social and spiritual values that emerge in these activities. The results of the study show that cafes serve as safe spaces for women to interact, share ideas, and restore mental energy. These activities reflect maqashid values such as Hifz al-nafs (preserving the soul) and Hifz al-'aql (preserving the mind), while contributing to the spirit of sustainability through the strengthening of gender equality and social welfare. The novelty of this research lies in its attempt to interpret women's leisure trends through the paradigm of social welfare, rather than simply as a modern lifestyle. These findings have important implications for the creation of a more inclusive, safe, and sustainable public space, while also opening up a new perspective that leisure activities can be part of achieving maqashid al-syari'ah in contemporary social life.

Intuisi Coffee, sebuah kafe di Blang Kolak, Aceh Tengah, masih mengelola proses pemesanan dan transaksi secara manual, yang berdampak pada kurangnya efisiensi dalam pencatatan, pengelolaan stok, dan penyusunan laporan. Penelitian ini bertujuan untuk mengimplementasikan sistem informasi berbasis web guna meningkatkan efisiensi operasional kafe. Pengembangan sistem dilakukan menggunakan metode Waterfall dengan memanfaatkan XAMPP, PHP, dan MySQL sebagai teknologi utama. Evaluasi sistem menggunakan System Usability Scale (SUS) untuk mengukur tingkat kegunaan dari sisi efektivitas, efisiensi, dan kepuasan pengguna. Hasil evaluasi menunjukkan skor SUS sebesar 64,9, yang mengindikasikan sistem berada pada kategori kegunaan yang cukup baik. Implementasi sistem ini terbukti dapat mempercepat proses transaksi, mempermudah pengelolaan data, dan mendukung pengambilan keputusan secara lebih terstruktur

Customer satisfaction is a key factor in business success and sustainability, especially in the competitive café industry such as in Bogor. Xyz Coffee Cafe, with its unique nature concept and guaranteed coffee product quality, strives to understand and meet consumer expectations in order to maintain its position in the market.The aim of this study is to analyse consumer satisfaction at Xyz Coffee Cafe using the Importance-Performance Analysis (IPA) method.This study uses a qualitative descriptive approach with quantitative analysis. Data was collected through questionnaires to 54 respondents who had visited Xyz B Coffee Cafe. The results of the analysis show that the cafe has a good performance in maintaining consumer interests in most attributes, with strategic recommendations to improve certain aspects to maintain and increase customer satisfaction.

Indonesia, which is located on the equator, has great potential to utilize solar energy, with an average solar radiation reaching 4.80 kWh/m² per day. This provides an advantage in the development of Solar Power Plants (SPP), one of which is through the installation of rooftop on the roof of the building as a source of electrical energy. This study aims to analyze the feasibility of SPP development by considering the techno-economic aspects of the Pondok Juice cafe. The total real electrical energy consumption required by the Pondok Juice cafe is 32,548 Wh/day. Assuming a system loss of 15%, the total electrical energy requirement that must be supplied by the SPP is 37,430.2 Wh/day. The initial investment projection is IDR 204,265,197, with operational and maintenance costs for 25 years of IDR 105,760,028. The investment feasibility analysis shows NPV of IDR 441,523,820.10, BCR 4.11, DPP ±5 years, and IRR 15.55%, which proves that this SPP planning is feasible to implement.

This research focuses on Kafe Lacosta in Kota Metro, examining its business strategy implementation using the Blue Ocean Strategy approach to navigate the increasingly competitive market landscape. The study aims to explore and evaluate how Kafe Lacosta applies the Blue Ocean Strategy framework to tackle the competition it faces. As competition in the café sector intensifies, business owners are required to adopt innovative strategies to sustain and grow their enterprises. This research adopts a descriptive qualitative method, utilizing data collection techniques such as observation, interviews, and documentation. The analysis is conducted through tools like the Four Actions Framework, the Eliminate-Reduce-Raise-Create (ERRC) grid, the Strategy Canvas, and the Blue Ocean Idea Index. The results indicate that Lacosta MSME has initiated the Blue Ocean Strategy, particularly through product innovation, service enhancement, and promotional activities. Nonetheless, pricing remains a challenge that needs further attention. In general, applying the Blue Ocean Strategy has enabled Lacosta to develop distinctive value propositions to address market competition, especially by offering affordable value to its customers.  

This study aims to determine the impact of possessing the components of strategic cognitive competencein enhancing the quality of health services in the private health sector operating in the holy KarbalaGovernorate through a sample that was studied, which included three important private hospitals, namely(Al-Kafeel Hospital, Al-Hujjah Hospital, and Zain Al-Abidin Hospital). To achieve this goal, threedimensions were adopted for the main independent variable, strategic cognitive competence, which are(information technology, decision-making, creative thinking). Five dimensions were also adopted for thedependent variable, the quality of health services, which are (tangibility, reliability, responsiveness,assurance, empathy), based on ready-made scales. A sample of leaders, administrators, and doctorsworking in these hospitals, amounting to (120) respondents, was selected for the purpose of answering thequestions related to the independent variable, strategic cognitive competence. As for the questions relatedto the dependent variable, the quality of health services, they were answered by a sample of clients ofthese hospitals, amounting to (120) respondents, in order to ensure the credibility of the answers. Anumber of statistical programs were used, such as (SPSS V.25, AMOS V.23). One of the most importantconclusions reached by the study is that the material aspects of health services, such as medical devicesand equipment, are considered good, but they need continuous improvement to keep pace with everythingnew in this field. The study concluded with a number of recommendations, the most important of whichwas the need to work on developing an integrated system to measure and analyze the level of patientsatisfaction with the nature of the health services provided.

This study shows that team collaboration dynamics greatly affect work quality and goal achievement. These dynamics include various elements, including communication, coordination, interdependence, and trust among team members. The methodology of this study aims to provide detailed insights into team collaboration dynamics and work efficiency, with a focus on organizational success in achieving organizational goals. The interpersonal communication patterns of managers that were found and had a significant impact on Caffe Otsukohi team performance were democratic communication patterns and laissez-faire communication patterns. Supporting factors for interpersonal communication between managers and Caffe Otsukohi employees include transformational leadership, a positive work environment, effective communication channels, and shared goals.

Muhammadiyah organization and also their business entity have a lot of branch in various region. In Kabupaten Gresik there are Economy and Entrepreneur Council PCM GKB and many business entity. One of the business entity is Inspirasi Kopi Cafe, that was focusing on food and beverages. This business entity relatively new so it needs more strategic and new innovation for the future progress. Business Model Canvas and Ten Types of Innovation is the most perfect business model to be used for the developmen  of Inspirasi Kopi Cafe. In this research use qualitative approach, that was producing descriptive data from deep interview that was held. The data research collected from four diffent source person. From the result of this research that was developed using Ten Types of Innovation is profit model innovation, Innovation of Serve, Innovation that was involving consument and Innovation product system. Reseracher decide to rearrange the Business Model Canvas that was adopted from the old Business Model Canvas with a research using interview and obeservation method, so that it formed the remodelling business model canvas that can help develop the business entity of Inspirasi Kopi Cafe.

Manajemen risiko merupakan suatu cara untuk kita dapat mengetahui risiko yang ada di suatu perusahaan dan setelah itu barulah diatasi. Penelitian ini bertujuan untuk menganalisa manajemen risiko pada UMKM dengan mengambil studi kasus di MALAYA CAFE. Penulis menggunakan objek UMKM sebagai penelitian penulis, UMKM yang penulis pilih adalah MALAYA CAFE. Metodelogi yang digunakan oleh penulis pada penelitian ini adalah Metode Kualitatif yaitu dengan melakukan wawancara, observasi. Dari hasil penelitian yang dilakukan menunjukkan bahwa hal-hal yang harus diperhatikan pada MALAYA CAFE adalah ketelitian dalam membaca pesanan konsumen agar tidak terjadi kesalahpahaman dengan konsumen, dan keamanan dari karyawan yang belum diterapkan. Penelitian ini bermanfaat bagi pelaku bisnis di café dalam mengetahui manajemen risiko pada MALAYA CAFE.  

Penelitian ini bertujuan untuk menganalisis strategi pemasaran menggunakan Analisis SWOT pada outlet Belikopi cabang Lamongan. Jenis penelitian ini menggunakan dskriptif kualitatif, metode pengumpulan data dengan menggunakan wawancara, observasi dan studi pustaka. Wawancara dilakukan pada pimpinan, karyawan dan pengunjung Outlet Belikopi cabang Lamongan. Untuk menganalisis data Triangulation, Teknik Analisis, Data reduksi. Hasil analis SWOT menunjukan bahwa strength (kekuatan) yaitu lokasi yang strategis, produk yang berkualitas dan unggulan, produk yang beragam, harga yang terjangkau konsumen, dan pelayanan yang ramah. Sedangkan weakness (kelemahan) yang dimiliki adalah adanya karyawan yang datang terlambat, masih minimnya fasilitas yang ada opportunity (peluang) yaitu meningkatnya permintaan konsumen, peluang pasar yang luas, meningkatkan pemasaran melalui media sosial, kualitas produk diakui konsumen. Sedangkan, threat (ancaman) adalah pesaing yang bergerak pada bidang yang sama, pesaing yang memberikan harga miring, dan mulai tumbuhnya kafe yang baru.Strategi yang dapat digunakan BELIKOPI Lamongan berdasarkan matriks SWOT yaitu dengan membuka cabang baru, mengintensifkan promosi pada pasar, menjaga kualitas produk yang ditawarkan, memanfaatkan media sosial sebagai sarana untuk melakukan promosi, dan memberikan fasilitas berupa musholla dan non-smoking area serta kamar mandi  agar konsumen merasa lebih nyaman saat berada di kafe.  

Usaha warung gemoy war adalah tempat yang sering dikunjungi oleh masyarakat berbagai latar belakang, sosial budaya untuk berkumpul, diskusi, ngobrol santai,dialog warga, opini masyarakat berbagai macam latar belakang, minum bersama untuk mendapatkan suatu informasi bermanfaat yang didapatkan. Gemoy war berdiri sejak 6 Juni 2022 awal mula berdiri iseng iseng membuka warung setelah keluar dari tempat kerja daripada menganggur bersamaan dengan libur kuliah serta ada modal sedikit membuka warung didepan rumah . Untuk omset nya pun lumayan yang didapatkan tiap hari sekitar 100.000-200.000 serta ada pesanan mulai dari per es an nya , jajanan gorengan tusuk maupun dimsum dan mie nya. Gemoy war ini memiliki perkembangan dan pesanan setiap hari nya yang mereka sukai dai kedai kopi tersebut yaitu karena produk, harga, dan juga lokasinya yang nyaman untuk bersantai sembari berkumpul bersama teman-teman. Meminum kopi kini semakin trending dan berkembang pesat, minuman berkafein tersebut kini menjadi terkenal dan terus merebak hingga ke semua kalangan masyarakat. Minuman berkafein ini, bukan lagi menjadi sebuah segelas kopi akan tetapi juga menambah inspirasi ketika para insan membutuhkan sensasi merenungkan ide yang akan di tuangkan dengan meminum kopi terlebih dahulu, dan hingga saat ini menjadi kebiasaan dari para penikmat kopi. Warung kopi sendiri adalah tempat yang sangat mudah di jumpai. Gemoy war adalah tempat yang sering dikunjungi oleh masyarakat berbagai latar belakang, sosial budaya untuk berkumpul, diskusi, ngobrol santai,dialog warga, opini masyarakat berbagai macam latar belakang, minum bersama untuk mendapatkan suatu informasi bermanfaat yang didapatkan (Prabowo, 2013). Gemoy war  adalah jasa usaha minuman yang bertempat sebagai atau seluruh bangunan yang permanen atau semi permanen, dilengkapi dengan peralatan dan perlengkapan untuk proses pembuatan, penyimpunan, penyajian, dan penjualan minuman bagi umum di tempat usahanya kecuali minuman berakohol.

Kopi adalah minuman popular dari jenis tumbuhan yang mengandung kafein. Kafein yaitu senyawa alkaloid turunan xantine (basa purin) yang dapat larut dalam air, mempunyai aroma wangi tetapi rasanya sangat pahit. Kafein bersifat basa mono-cidic yang lemah yang dapat memisah dengan penguapan air. Dengan asam, kafein akan membentuk reaksi garam yang tidak stabil sedangkan dengan basa akan membentuk garam yang stabil. Kafein mudah terurai dengan alkali panas membentuk kafeidin. Kopi robusta lebih berpotensi menghasilkan ekstrak kafein dibandingkan kopi arabika dengan perbedaan ±1% dari berat kering. Kandungan kafein dalam kopi Robusta (Toraja) selama 3, 6, 9, 12, 15 siklus berturut-turut adalah 1.439 mg/L, 2.158 mg/L, 2.695 mg/L, 2.887 mg/L dan 3.700. mg/L. Kandungan kafein yang diperoleh kopi Arabika (Jawa) selama 3, 6, 9, 12, 15 siklus berturut-turut adalah 0.474 mg/L, 0.478 mg/L, 1.056 mg/L, 1.540 mg/L dan 1.926 mg/L. Kopi Gayo menunjukkan dua sampel dari sepuluh sampel tidak memenuhi persyaratan yang ditetapkan SNI, yaitu sampel 2 dan 4, dengan kadar berturut-turut adalah 126,9 mg; 197,1 mg; 134,3 mg; 174,6 mg; 109,2 mg; 51 mg; 119,5 mg; 88,8 mg; 108,6 mg dan 141,7 mg. Sebaliknya kopi Sareng mendapatkan hasil semua sampel memenuhi persyaratan SNI, dengan kandungan berturut-turut adalah 124,7 mg; 64,4 mg; 131,9 mg; 138,3 mg; 103,9 mg; 110,1 mg; 35,3 mg; 117,5 mg; 125,7 mg dan 36,2 mg. Kafein memiliki beberapa manfaat farmakologi seperti menstimulasi sistem saraf pusat, relaksasi otot polos terutama otot polos bronkus dan stimulasi otot jantung.

Kopi merupakan salah satu jenis tanamannperkebunan yang sudah lama dibudidayakan dannmemiliki nilai ekonomi yang tinggi. Biji kopi umumnya diolah menjadi kopi bubuk. Produk kopi ini ditambahhdengan rempah-rempah yaitu kapulaga dan kayu manis sehinggaaakan menghasilkan produk kopi yang kaya akan antioksidan. Tujuan dari penelitian ini yaitu menentukannpengaruh penambahan kapulaga dan kayu manis dalam kopi serta menentukan pengaruh variasi komposisi rempah terhadappkopi dan aktivitasSantioksidan kopi rempah. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama perbandinganSkopi dan rempah (100:0, 99:1, dan 98:2) dengan perbandinganSkapulaga dan kayuumanis 1:3. Faktor kedua yaitu perbedaan suhu roasting kopi (205oC, 220oC, 235oC). Hasil penelitian ini menunjukan bahwa formulasi kopi dengannpenambahan rempah (kapulaga dan kayu manis) terbaik berdasarkan nilai kimia dan organoleptikSadalahhkopi 100 gram rempah 0 gram dengan suhu 220oC dengan kadar air sebesar 5,536%, kadar abu sebesar 4,705%, aktivitas antioksidan DPPH sebesar 67,886%, aktivitas antioksidan FRAP sebesar 11,396%, total fenol sebesar 2,851 mg GAE/g serta kadar kafein sebesar 18,290 mg/g.